Aroma of delicious, yummy and fresh kaleji dishes are the specialty of Eid-ul-Azha. These dishes are the healthiest traditional dishes to cook and eat.
Bhuni Kaleji
Ingredients:
-- Mutton Kaleji 1/2 kg
-- Onions 2 large, slit lengthwise
-- Ginger garlic paste 1/2 tsp
-- Green chilies 8-10, chopped into chunks
-- Salt to taste
-- Oil 1 tbsp -
Method:
-- In a kadhai, heat oil and add the onions. Sauté until they become soft.
-- Add the kaleji and fry on high flame until it changes colour.
-- Add ginger garlic paste and green chilies and sauté.
-- Add 1/4 cup water and simmer till done
-- Add salt in the end otherwise, kaleji will turn hard.
Barbeque Kaleji
Ingredients:
-- Liver: 1 Kg
-- Garlic 1 clove
-- Ginger 1 small piece
-- Crushed red pepper as required
-- Yoghurt 250 grams
-- Salt to taste
Method:
-- Wash liver with clean water at least three times then cut into cubes.
-- Crush garlic, ginger, mix red pepper, and salt in it.
-- Add this mixture into yoghurt and mix well.
-- Apply this mixture on the liver's pieces and marinate for overnight.
-- Arrange these pieces on sticks and prepare charcoal fire.
-- After few minutes of cooking tikka are ready to eat.
Kata Kat
Ingredients:
-- Mutton liver, mutton kidneys, mutton heart, mutton brain 1/2 Kg each
-- Onion 1 medium finely sliced
-- Lemons 2
-- Tomatoes 4 chopped
-- green chilies 6
-- ginger garlic paste 1 tbsp
-- whole coriander seeds 2 tsp
-- cumin seeds 2tsp
-- garam masala 1tsp
-- ground red chilies 1tsp
-- ground black pepper 1tsp
-- clarified butter 1 cup
-- salt to taste
Method:
-- Dice liver, kidneys and heart.
-- Heat clarified butter in a fry pan and adds onion and fry until golden.
-- Add tomatoes and fry until tender.
-- Add heart, kidneys, liver, ginger garlic paste, red chili powder, cumin seeds, whole coriander, black pepper, garam masala, and salt. Cook for 15 minutes.
-- When all the ingredients are well cooked adds the brain and cook for another 5 minutes.
-- Garnish with green chillies, coriander leaves, and lemon before serving.
Keema Kaleji Mix
Ingredients:
-- Keema 300 gms
-- Kaleji 200 gms
-- Onion 1 cup (chopped)
-- Ginger and garlic paste 2 tsp
-- Tomato puree 4 tbsp
-- Turmeric powder 1/2 tsp
-- Red chili powder 1/2 tsp
-- Coriander powder 2 tsp
-- Garam masala powder 1/2 tsp
-- Oil 4 tbsp
-- Salt to taste
Method:
-- Heat oil in a kadhai and fry onions until golden brown.
-- Add ginger garlic paste to the onions and fry for 2 minutes.
-- Add tomato puree and fry for another 2 minutes.
-- Add all the masala and fry until oil leaves the sides.
-- Add keema and cook under cover for 15 to 20 minutes until done.
-- Add kaleji and cook for about 10 minutes until done.
-- Add salt.
-- Serve hot.
Tawa Kaleji
Ingredients:
Kaleji 1 Kg
Ginger and garlic paste 2tbsp
Red chili powder 1 tsp
Turmeric powder 1/2 tsp
Cumin 1tsp (roasted, crushed)
Coriander 1tsp (roasted, crushed)
Black pepper 1 tsp (roasted, crushed)
All spice powder 1/4 tsp
Onion 2 finely chopped
Green chili 4
Tomatoes 250 gm finely chopped
Dry Fenugreek 1/4 tsp
Oil 1/2 cup
Lemon juice 1cup
Method:
-- Cut liver into little cubes.
-- Marinate it in ginger garlic paste, turmeric powder, red chili powder, crushed cumin, crushed coriander seed, crushed black pepper, all spice powder, chopped onion, dry fenugreek, crushed chilies, finely chopped tomatoes, lemon juice, oil and salt.
-- Heat a frying pan and grease it.
-- Put the marinated liver on the hot pan.
-- Stir-fry until the liver is cooked and the spices are well combined.
-- Sprinkle some chopped green chili, sliced ginger and chopped green coriander leaves on top.
-- Now serve hot Tawa Kalaiji with naan, chapatti or paratha.